不同核桃贮藏前后油脂理化特性与脂肪酸气相色谱分析
Different walnut oil physical and chemical properties analysis and fatty acid gas chromatography analysis before and after storage
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摘要: 为更好利用国内外核桃资源,采用毛细管气相色谱法,对贮藏前后国内外七种核桃油中的棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸五种主要脂肪酸的含量进行了分析,并且测定了七种核桃油脂的酸价及过氧化值。结果表明,核桃中不饱和脂肪酸的含量在90%左右,部分核桃品种各脂肪酸含量差异显著(p<0.05)。贮藏后,各脂肪酸含量发生变化。不同品种核桃脂肪酸变化不同:酸价先缓慢增加,之后增加较快;过氧化值先增大后减小,不同品种核桃酸价及过氧化值变化有差异,但趋势相同。核桃油脂酸价及过氧化值与不饱和脂肪酸有一定相关性。Abstract: To make better use of domestic and foreign walnut resources,seven kinds of walnut oil of palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid content was analyzed by capillary gas chromatography before and after the storage. And it was measured the seven kinds of walnut oil acid value and peroxide value.The results showed that the content of unsaturated fatty acids in walnut at about 90%. Significant difference was found in some walnut varieties each fatty acid content(p <0.05). The fatty acid content changed after storage,different varieties of walnut fatty changed differently. The acid value increased slowly first,then increased rapidly. The peroxide value increased first and then decreased. Different varieties of walnut acid value and peroxide value changes had differences,but the trend was the same. Walnut oil acid value,peroxide value and the unsaturated fatty acids had a certain correlation.
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